Weekend snacking

I didn't really cook any full-fledged meals this weekend; I've been taking it pretty easy. I did cook up a few snacks, though.

My Saturday early afternoon brunch snack was mixed veggies (radish, mushroom, yellow bell pepper, red onion, garlic, parsley, and basil) sautéed in butter, then topped with fried egg. Simple, light, tasty, and filling enough.

My Sunday early afternoon brunch snack was a little more involved, but not much. I started off by mincing some red onion, crushing and slicing some garlic, dicing some yellow bell pepper and mushroom, chopping some parsley and basil, and hacking up a couple slices of prosciutto.

I heated up some extra virgin olive oil in my pan and started sautéing. Onion and garlic were first, followed shortly after by the mushroom and pepper. Once they were softening some, I dumped in the prosciutto and let it all cook until the meat started getting just a touch crispy, at which point I added in the parsley and basil and let it all simmer on low heat while I got my plate ready.

I cut a few slices off a baguette, topped them with the shit from the pan, and then finished it all off with some shredded parmesan. Once again: simple, light, delicious, and filling enough. Both of these were single pan, both took less than 10 minutes to cook. The perfect weekend dishes.

Comments

Restaurant week: My new Mexican restaurant

As I mentioned the other day, my Mexican restaurant closed down. Luckily, they opened up in a new space a couple of months later. Great new look, new name ("Lopez Grill"), they've got a bar, staff is expanded, and the place is always packed. Business seems to be going great. Now, this isn't just a rehash of my post about the 'Dolo. While the menu is largely the same, there have been a few changes, plus I'm going to share a few things I've learned eating there. On my first visit to the new location (which was opening day, right when the doors opened; yes, I was standing in line outside with the other faithful), Señor Lopez brought me a bowl of their new salsa. He called it "guacamole salsa," but it's a jalapeño-based sauce. It's got an almost creamy texture, but is dairy-free (I asked for my vegan friend). Being a jalapeño salsa, it's got some heat, but not nearly as overbearing as some capsaicin-phobes may fear. It is perfectly bala...

I don't understand food

Part 1 the morning after, while eating a sausage, egg, and cheese everything bagel from Bergen Bagels Last night, I had the pleasure, privilege, and audacity to eat at a Brooklyn restaurant named Aska . I know it's cliche to refer to a fancy restaurant meal as a life-changing experience, but this was straight up paradigm-shattering. I've written before about food being a medium of communication, about how I strive to reduce food waste as much as I can, about sharing our cultures and stories with each other through the meals we create, but seeing how Chef Fredrik Berselius is able to do this at such an intricate, elegant, and elevated level is both humbling and inspiring. The experience started before the first bite. I walked into the 10 table restaurant, and they knew me by name. I was shown to my table (right in the middle of the place, looking directly into the open kitchen), and they even pulled my chair out for me and pushed it up under me. I was a little uncomfortable with...

Restaurant week: Polish food truck tasting

Due to a strange combination of circumstances, I recently found myself at a menu tasting for a soon to open Polish food truck called Halinka's Polish Eatery . I'm about 99% sure I was the only person in attendance who wasn't already personally known to the owner/chef, Magda, but it was a good time. Got to meet some nice folks and eat free food, but then I had to give feedback in public in front of other people, so that kind of sucked. Like, really fucking sucked. Pretty sure my face my was red the entire time. This is the price we pay for food sometimes. Our first course was a cabbage and mushroom pierogi with a side of beets. Apparently when the food truck gets going, the pierogis will be steamed, then finished either on a grill or in a skillet with some butter. However, due to facility constraints where we were trying the dishes, Magda had to serve them just steamed. Anyway, to the food: the cabbage and mushroom pierogis were fucking amazing. There was a tremendous depth ...

ODG Eats

Search This Blog